Eggplant Meatballs Polpette Di Melanzane Recipes

EGGPLANT MEATBALLS (POLPETTE DI MELANZANE)

Steps:

• 1. Peel the eggplant, slice into ½- inch rounds and then cut into ½- inch cubes. Place the cubed eggplant in a large 6- quart pot. Add the 2 tablespoons of salt and stir to coat all the eggplant. Pour in enough water to cover the eggplant by 2 inches. Let the eggplant soak in the salted water for an hour, stirring every 15 minutes. 2. After the eggplant has soaked, place the pot over medium- high heat and bring to a boil. Boil the eggplant until thoroughly cooked, 10 minutes. Drain into a colander and remove the excess liquid by placing a plate on top of the eggplant and adding a weight to the plate. Let the eggplant drain until cool. 3. Meanwhile, place the bread slices in a bowl and cover with water. Place a teacup saucer on the bread slices to help keep the bread under water. Set aside to soak for 5 to 10 minutes. 4. Place the drained and cooled eggplant in a large bowl. Remove the soaking bread from the water and, using your hands, squeeze out the excess water. Tear the bread into small pieces and add to the eggplant, along with the Parmigiano- Reggiano, garlic, parsley, eggs, salt, and pepper. If the mixture is too soft, add a tablespoon of dry bread crumbs. Form the eggplant mixture between the palms of your hands into 1- inch- diameter balls, and roll each "meatball" ( polpetta ) in the bread crumbs to coat. 5. Heat half an inch of oil in a heavy medium- size frying pan over medium heat and, in batches, brown the polpette on all sides, about 4 to 6 minutes. Place on paper towels to drain. While still warm, sprinkle with salt to taste. 6. May be served alone as an antipasto or covered with a simple sauce ( I love using a tomato cream sauce) and served as a second course.

EGGPLANT MEATBALLS

Steps:

• Wash, peel, and cube eggplant.
• In a large pot, bring water to a full boil, add salt and the eggplant cubes.
• Cook for about 4 minutes at full boil.
• Drain the eggplant using a fine mesh colander.
• Discard the liquid and let cool.
• Place all the eggplant pulp in a cheese-cloth and remove as much excess water as possible.
• Place in a large bowl.
• Add grated stale Italian bread, 1 egg, 3 tablespoons Pecorino-Romano cheese, garlic and parsley.
• Mix everything together with a wooden spoon at first.
• Form eggplant mixture into little balls about the size of a golf ball.
• Poke hole in center.
• Fill with a cube of Caciocavallo cheese.
• Press mixture over the filling.
• Roll the ball lightly in the bread crumbs.
• Place into hot oil and fry until brown on all sides and eggplant is cooked all the way through.
• Place on paper towels to drain.
• Serve with (spicy) tomato sauce on the side for dipping.
• That's it!

EGGPLANT BALLS

Steps:

• Preheat the oven to 350ºF (180ºC) and lightly grease 2 oven trays. Clean the eggplants, peel them and slice them into disks. Lightly drizzle with olive oil and bake them for 45 min until golden. Let them cool. In a food processor, finely chop the eggplant.
• In a bowl mix the onion, garlic, breadcrumbs, basil, parsley, egg and parmesan cheese. Season with salt and pepper. Add the chopped eggplants.
• Wet your hands with a little water and shape the eggplant mixture into balls. Place them on a non-stick oven tray and bake them for 25 minutes until deep golden brown and slightly crusty. Do not overbake or they will be too dry. Remove tray from oven and cover with foil to let the meatballs steam until ready to serve.